Name: Nyekoe
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Lesotho, Southern Africa
Ingredients: 300 g dried sugar beans, soaked overnight; 200 g dried maize kernels, samp, soaked overnight; 1 whole onion, chopped; 1Â½ litres water; 1 tsp salt

Nyekoe

A hearty Basotho bean and maize stew cooked together until thick and creamy â€” a protein-rich highland dish that fuels the people of the mountain kingdom.

Country

Lesotho

Region

Southern Africa

Time

110 min

Serves

Level

easy

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Nyekoe is a simple but deeply satisfying combination of beans and maize kernels, slow-cooked until they merge into a thick, hearty stew. This dish has been a cornerstone of Basotho nutrition for centuries, providing essential protein and carbohydrates in a country where the harsh highland climate limits what can be grown. It is the kind of dish that grandmothers make and children remember forever.

What the dish tastes like

A hearty Basotho bean and maize stew cooked together until thick and creamy â€” a protein-rich highland dish that fuels the people of the mountain kingdom.

When to cook it

Best for Everyday meal, with a easy cooking level and about 110 minutes total.

What to serve alongside it

Moroho (greens) and fresh milk

Follow the collection route

Vegetarian Africa is the main AfroKitchen collection route tied to this dish right now. Vegetarian Africa

Soak overnight

Place the dried beans and samp in separate bowls, cover with water, and soak overnight or for at least 8 hours. Drain and rinse both.

Soaking significantly reduces cooking time and improves digestibility.

Start cooking

Place the drained samp in a large pot with 1.5 litres of water. Bring to a boil, then reduce heat and simmer for 30 minutes. Samp takes longer to cook than beans, so it gets a head start.

Cook samp 30:00

Add beans

Add the drained beans and chopped onion to the pot with the samp. Add more water if needed to keep everything covered. Simmer for another 45-60 minutes until both the samp and beans are completely tender.

Stir occasionally and add hot water as needed to prevent sticking.

Cook beans and samp 60:00

Mash and season

Once everything is tender, use the back of a wooden spoon to roughly mash some of the beans against the side of the pot, creating a thick, creamy texture. Season with salt.

Do not mash everything â€” you want a mix of whole and broken beans for the best texture.

Serve

Ladle into bowls and serve hot. Nyekoe can be eaten on its own or alongside moroho and fresh milk.

Leftovers thicken overnight and are even better the next day.

Nyekoe

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Step-by-step instructions

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